Pork-and-Pumpkin Chili: the best chili I’ve ever tasted.

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Jenni’s Pearls of Wisdom

MY BIRTHDAY IS COMING UP!!!

As if you didn’t already stalk me to find that out and mark your calendars.  Yes, Jenni’s b-day is fast approaching.  I get uber-reflective around my birthday.  I guess on some level I am trying to piece together some sort of “what have I learned in all the years of my existence that I can pass along” kinda thing.  Well, I don’t have to guess.  That’s exactly what’s behind it.

So, here are some pearls of wisdom from yours truly that I have to pass on to my dear readers, in no particular order:

  • Take care of your body.  It’s the only one you have, and you’re the only one in charge of it.
  • Never stop learning.
  • OJ is totally guilty.
  • Two of the most intolerable traits you can have are being a know-it-all, or being a one-upper.  Knock it off, and just listen to what someone else has to say for a change.
  • You are not entitled to anything.  You are among the most privileged people on the planet, so this might come as a shock, but you are not owed anything.  You are not “starving.”  You have never “starved” in your entire life.
  • Never lose grasp of human interaction.  Turn off the devices, especially around the dinner table.
  • Learning (or at least attempting) to spell is important.
  • Don’t trust anyone who doesn’t like cheese.
  • You are capable of so much more than you realize.
  • Fellas, how you smell is incredibly important.  Deodorant, and a dab of cologne.  Do not veer in either direction off this path.
  • Ladies, stop shaming, both yourselves and others.  No one is even close to perfect.  Stop stressing, and stop the cattiness.
  • Always be in reach of a granola bar.  No one should be subjected to your hangriness.
  • Negativity is the biggest waste of time, and poison for everyone around it.
  • And my montra:  There is a purpose for everything, big and small.  You may never be able to see the reasoning, but it’s there.

Now that you are exponentially wiser having read that, let’s get your mouth and tummy exponentially happier with my Pork-and-Pumpkin Chili. (Yes, another chili.  I love it. Sorrynotsorry.)

I originally came across this recipe in a Food Network magazine about 5 or 6 years ago, and tweak it a little every time I make it.  I am OBSESSED with this dish.  I make it at least once a year, and every person I serve it to demands it at least a second time. It is seriously that good.  It is an epic explosion of harmonic flavors making sweet, sweet love to your palate.  I have served it in bread bowls, in a hollowed-out pumpkin, in a slow cooker, and straight up.  You will eat this until you hurt from being full.  Here’s the recipe I made for my gal-pal and myself this weekend, and I hope you enjoy it as much as we did.  When we ate it, we sounded like one of those old Herbal Essences commercials.  So, yeah, you’ll enjoy it 🙂



Materials:

  • dutch oven, or heavy-bottom large pot
  • spoon
  • frying pan or skillet
  • knife and cutting board
  • measuring cups and spoons

Ingredients:

  • 1/2 yellow onion, diced
  • 1 chile in Adobe, minced
  • 1-2 lb pork tenderloin, trimmed and cut into small cubes (1/8″ to 1/4″ pieces)
  • 1 large can of diced tomatoes with juice
  • 3 T minced garlic
  • 1 12-oz can of hard cider (or lager beer, or water)
  • 1 c beef or chicken stock (I used beef)
  • 1 can pumpkin puree
  • 1 can beans (any kind), drained (I used black beans this time)
  • 3 T cumin
  • 1 T chili powder
  • red pepper flakes (optional)
  • salt and pepper
  • oil for cooking
  • 1/4 c sour cream or greek yogurt

Directions:

  1. Place 2T pumpkin, 1/4 c sour cream or greek yogurt, and 1 tsp salt into a small bowl and mix well.  Cover and chill until serving. FullSizeRender (9)IMG_2793 (1)
  2. Pour about 2 T oil in your pot.  When the oil is hot, place the pork in the pot to brown.  Season with a little salt and pepper. Turn pieces to brown on all sides (doesn’t have to be perfect), for about 5 minutes total.    FullSizeRender (7)
  3. Place onion and chili in a pan and cook until the onion is soft and translucent.  NOTE:  the best method is to cook with the lid on, and adding small amounts of water and stirring, so that the onion doesn’t burn and stick to the bottom of the pan.
    FullSizeRender (8)

    a minced chile in Adobe. CAUTION: this is VERY HOT!!!!

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  4. Add pork pack to the pot with the onion and chili.
  5. Add all other ingredients (except the topping in the fridge),  to the pot to taste.FullSizeRender (3)
  6.  Cover and summer for at least a half hour.  FullSizeRender (2)
  7. Serve hot with a dollop of the pumpkin mixture from the fridge.   
     FullSizeRender (1)
  8. Enjoy!

Pork-and-Pumpkin Chili

  • Servings: 4-6
  • Difficulty: medium
  • Print

FullSizeRender (5)

Materials:

  • dutch oven, or heavy-bottom large pot
  • spoon
  • frying pan or skillet
  • knife and cutting board
  • measuring cups and spoons

Ingredients:

  • 1/2 yellow onion, diced
  • 1 chile in Adobe, minced
  • 1-2 lb pork tenderloin, trimmed and cut into small cubes (1/8″ to 1/4″ pieces)
  • 1 large can of diced tomatoes with juice
  • 3 T minced garlic
  • 1 12-oz can of hard cider (or lager beer, or water)
  • 1 c beef or chicken stock (I used beef)
  • 1 can pumpkin puree
  • 1 can beans (any kind), drained (I used black beans this time)
  • 3 T cumin
  • 1 T chili powder
  • red pepper flakes (optional)
  • salt and pepper
  • oil for cooking
  • 1/4 c sour cream or greek yogurt

Directions:

  1. Place 2T pumpkin, 1/4 c sour cream or greek yogurt, and 1 tsp salt into a small bowl and mix well.  Cover and chill until serving.
  2. Pour about 2 T oil in your pot.  When the oil is hot, place the pork in the pot to brown.  Season with a little salt and pepper. Turn pieces to brown on all sides (doesn’t have to be perfect), for about 5 minutes total.
  3. Place onion and chili in a pan and cook until the onion is soft and translucent.  NOTE:  the best method is to cook with the lid on, and adding small amounts of water and stirring, so that the onion doesn’t burn and stick to the bottom of the pan.
  4. Add pork pack to the pot with the onion and chili.
  5. Add all other ingredients (except the topping in the fridge),  to the pot to taste.
  6.  Cover and summer for at least a half hour.
  7. Serve hot with a dollop of the pumpkin mixture from the fridge.   
     
  8. Enjoy!

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One thought on “Pork-and-Pumpkin Chili: the best chili I’ve ever tasted.

  1. Pingback: My Birthday Party 2: My Ultimate Grilled Cheese Sandwich | PB and Jenni

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